Bialetti IMP04, Instructions For Use Manual

Page: 29 / 84

EN
29
4. Use
USING THE ATTACHMENTS
Any attachment supplied is to be used for the purpose that it was designed
for, for instance:
• Dough hook (1) : For all yeast doughs (bread or short pastry).
• Beating whisk (2) : For eggs, whipped cream, batters, cakes without
shortening, meringues, ricotta cheese cakes, mousse, souffl és. Do not
use the beater for thick batters and dough (for example for skimmed
cream fat and for sugar), otherwise it could be damaged.
• Flat whisk (3) : For cakes, cookies, pie dough, icing, fi llings, mashed
potatoes, crepes or sponge cake.
TIPS
• The degree of the processing depends on the operating time.
• Do not exceed attachment capacity to prevent the appliance from over-
loading.
• If the mixture seems hard to be worked, turn appliance off , take out half
of the batter/dough and process the two halves separately.
• Ingredients blend in better by pouring the liquid fi rst into the bowl.
• For best whipped cream results, use cold ingredients and container.
• For creamy purees, use very hot ingredients (e.g. potatoes just removed
from boiling water).
• To prepare perfect mixes, take the ingredients (e.g. butter, eggs, milk,
etc.) from the fridge well in advance.
TABLE ”A”
Operating
speed
Recommended at-
tachments
Recommended operations
1-2 Dough hook (1)
Thick mixture (e.g. bread, piz-
za dough, or short pastry)
3-4 Flat whisk (3)
Mixture of medium consistency
(e.g. crepes or sponge cake).
5-6
Pulse
Beating whisk (2)
Soft mixture (e.g. cream,
egg white, blancmange)